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I used chicken thighs instead of cutlets, herbed garlic olives instead of regular olives, 1 Tbsp. strawberry balsamic/1 Tbsp. white wine vinegar instead of 2 white balsamic, 1 Tbsp. pumpkin seed oil/1 Tbsp. olive oil for the vinaigrette instead of 2 Tbsp. olive oil, and cooked everything in bacon grease. Those of you saying this recipe was boring didn't do it right! I could eat this any night of the week. Also was very quick to prepare and cook.

evilcow from Los Angeles, CA / 06.07.14

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Could only give this one fork as that is the rating for 'okay.' I will never make this again. The 'vinaigrette' was more like a salsa, very chunky and very little sauce. I agree with previous reviewers who felt that the 'sauce' was boring. (Only deviation that I made from recipe was to chop the olives instead of halving them.) IF I were to do this again, I would add broth and wine to make an actual sauce. Husband and two teenagers were not fans either.

Moniquevs from san francisco / 02.29.12

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Great flavors (kind of a "taste of Moroccan"). I think the 2 T of olive oil in the end was too much and not necessary. Will cut down just a bit. It's not really a vinaigrette per se but a flavorful garnish/topping for the cutlet. "Cutlets" are labeled as such on many brands of chicken and are very thin. Increase the amount of zest (no white stuff!) to further brighten the flavor. Radicchio leaves completely unnecessary for serving. Nothing, spinach, whatever would be fine. Serve it with a rice recipe that also has raisins or fruit and nuts to further up the "exotic" factor. So quick and easy, will totally make again.

edanos from Chicago / 08.26.11

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This was a very pretty presentation, but the flavor does not come through very well. I would add more olives and dice them to get more flavor out of them. Also it is unclear exactly what chicken "cutlets" are--skinless boneless breast which is sliced thin? or Full thickness? This would make a difference in how long to cook them on a side "to doneness". I will definitely make this again!

foxmead2 from Bel Air, MD / 06.23.11

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This was a delicious sauce/topping and the raddichio made a nice presentation. I think it could be used to dress up many things besides chicken; I think it would be good on some pan sauteed fish too.

jennieerin731 / 03.25.11

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Will leave out the radicchio next time, flavor just doesn't seem to go well with the rest of the ingredients somewhat over powering

kbeatty196537 from Bethlehem Pa / 03.09.11

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I am always on the lookout for weeknight dinners that are fairly quick and interesting but on the healthier side. This fits the bill. It was quick, very tasty and, if you're okay with sodium, it is a good pick. Served with wild rice and salad. My family of adults enjoyed tonight's dinner so it will make it to the menu mix.

Audidog from York, PA / 03.08.11

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Really enjoyed this. Make sure to use thinner (or pounded) cutlets. I used breasts which were took thick and took too long to cook through.

Rsbpgh / 02.27.11

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I think I've made this recipe at least 4 times already. It's quick, easy, visually appealing, and tasty. A slight variation I make is to nestle some mache lettuce in the radicchio leaves and then top with the the chicken and sauce.

A Cook from Fairfax, VA / 02.24.11

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This was just ok. I actually found that
the lemon peel, shallot, and olive
combination left a bitter after taste.
I was surprised that my 'sauce' turned
out to be a lot less sauce-like so it
was a little difficult to get a forkful
of the sauce with every bite of chicken.